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A cut resulting in thin sticks, about 2-3 mm thick and 2-3 inches long, used commonly for stir-fry and garnishes.

A fine dice cut, typically 3 mm cubes, produced from julienne cuts, often used in sauces, soups or as a garnish.

A technique used to slice leafy vegetables and herbs into thin ribbons, often used as a garnish.

A larger version of julienne, sticks about 6 mm thick and 6 cm long, used for vegetable sticks, in salads or for larger stir-fries.

Uniform cube-shaped pieces, comes in various sizes (fine, medium, large), used across different cuisines in myriad dishes.

A very fine cut resulting in tiny pieces of food, ideal for flavoring dishes without noticeable texture.

A rustic cut of vegetables, about 1 mm thick and simple in shape (squares, triangles, circles), often used in soups and stews.

Circular pieces typically from cylindrical vegetables, used as a basic cut for salads and sautéing.

A football-shaped cut with seven equal sides and flat ends, used to create a uniform presentation for root vegetables.